Black Seed at 176 First Ave. is working with chefs from Hearth, Porchetta, GG’s, Babu Ji and Bowery Meat Co., for a limited-edition series of bagels, according to The Wall Street Journal (subscription required).
Dianna Daoheung, Black Seed’s executive chef, said many of them got involved after stopping by to pick up orders. The East Village is "not like Nolita or SoHo, where it’s a super-touristy spot,” she said. “It’s definitely a community neighborhood."
Starting today here between East 10th Street and East 11th Street, you can try a bagel (through April 12) created by Sara Jenkins, who operates Porchetta and Porsena on East Seventh Street. Her creation is "a bagel with labne, a kind of strained yogurt, plus pickled turnip, shaved cucumber and radish and mint ($8.50)."
And from April 13 to 26, Bobby Hellen, executive chef at GG’s on East Fifth Street, is adapting his pizza in honor of the 1986 World Series-winning Mets: "a sopressata everything bagel that features the spicy salami with mozzarella, fennel agrodolce, pickled peppers and arugula ($11.75)."
Also! From April 27 to May 10, Hearth's Marco Canora will create a duck prosciutto, taleggio cheese and maitake mushroom bagel sandwich. Jessi Singh, chef and co-owner of Babu Ji has a toasted-fennel and burnt-garlic bagel with masala radish, raita and Indian-style scrambled eggs, with green chili, ginger, turmeric and scallion available May 11 to 24.
To date, no one has asked me to create a BP bagel in honor of the soon-to-close gas station on Lafayette and East Houston...
Also on the bagel front... we hear that Bagel Belly opens this week at 114 Third Ave. near East 14th Street... there's a rack of fruit in the front window...